RuthAB, Got the gingerbread cake recipe out and I realized I gave you the wrong info!

Oh bugger...I was going to make the BEG, but went with KA version. Oh well...it's ripening as we...

e-speak. I'll let you know.

 
Thank you Cyn. I will make the Brown Eyed one then. It'll have to wait until after Christmas...

though. Wouldn't you know it - my plumbing sprung a leak and the water in my kitchen is out. Christmas dinner has had to move from my place too. I think Marilyn's kitchen gremlins made a stop at my place after they were done with hers!

 
Actually Cyn, the KA version is quite good. I went with your recommendation

to up the spices...so I did, even if it was for a totally, completely different cake.

And I added butter to the rum glaze to make it a "hot-buttered rum" spice cake.

Everyone is loving it.

So now we have two spice cake recipes to use.

 
Merry Christmas Eve everone! I have Ron’s Pecan Tassies in the oven and looking at this cake

to use up a jumbo egg yolk left over from making some spiced nuts with the egg white. It’s so good to come here for our “family” recipes. Have a yummy holiday season!

 
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